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Prawn and pineapple salad

You'll need

  • 20
  • medium green prawns, peeled, tails intact and pan-fried
  • 1 cup
  • thinly sliced, firm, smooth-leaf pineapple
  • ½ cup
  • Vietnamese mint
  • ½ cup
  • coriander leaves
  • ½ cup
  • thinly sliced green onions
  • ¼ cup
  • coriander cress
  • 2
  • bunches of snake beans, cut into 6cm lengths, blanched and refreshed
  • 1
  • clove of garlic, coarsely chopped
  • 1
  • long green chilli, coarsely chopped
  • 2 tbsp
  • shaved palm sugar
  • ¼ cup
  • fish sauce
  • ¼ cup
  • rice vinegar
  • ¼ cup
  • lime juice
  • To serve:
  • fried shallots (available from Asian grocers)


  • 01
  • Combine prawns, pineapple, Vietnamese mint, coriander leaves, green onions, coriander cress, and snake beans in a large bowl. Pound garlic and chilli with palm sugar, then add fish sauce, rice vinegar, lime juice and mix to combine. Toss through the prawn mixture, divide among serving bowls, top with fried shallots and serve immediately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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